"The spices and the aromas, it all bring me back to family and the heartiness, culture. I think it’s the most descriptive season of all. Fall all depends on where you grow up and your family values".

I had the honor of interviewing Chef Alain Barreto Rodriguez. Alain graduated from Le Cordon Bleu, Pasadena in 2014 and has since worked the line as a rooftop cook, events lead at the ACE Hotel in Los Angeles and is currently working at the Loews Hotel, Santa Monica.

We chose The Farmer’s Market at The Grove in Los Angeles as our ‘coffee shop’ for the interview. While walking around Alain had already determined what he was going to make and it showed. He was carefully choosing the produce, herbs and tasting spices. It was a true sensory experience. It sure didn’t feel like fall in Los Angeles but Alain didn’t let it get in the way of creating a perfect, seasonal dish.

We turned the corner to find the duck for the dish when I asked him why he decided to be a chef. Without skipping a beat he answered, “The environment, some people don’t like the pressure, others thrive in it. Also the creativity, you can do a dish, 20 different ways, 100 different ways, it all depends on what you have in season and when you bounce off ideas of other cooks, it creates this energy that you never even thought of.”

While walking around, we continued to speak about working in a kitchen and the life of a chef. I was able to get to pick his brain a little more.

If you could only use one ingredient for the rest of your life, what would you use? “Pepper! Pepper goes well with everything. I like the pronounced taste that it has, especially with meats, it takes it over the top.”

What is your signature dish? “Risotto, I better have it mastered, where I currently work I have to make it for 100-200 people.”

What would you like to be known for in the Culinary world? I like California cuisine, contemporary. Mixing every type of cuisine, every technique goes into the same dish, it brings a level of depth that you have if you’re only doing one type. Like we’re going to do with this one. It’s going to have a little bit of Asian, a little bit of French influence.”

When asked what his favorite season was…. “Fall; "The spices and the aromas, it all brings me back to family and the heartiness, culture. I think it’s the most descriptive season of all. Fall all depends on where you grow up and your family values.”

When it comes to Fall, Alain offers advice. “It’s time for roasting, whole chickens for sure/ tenderloins/ Turkey - also time for pumpkin and squash (no not lattes) but maybe wander away from the obvious choices and go for some roasted Kabocha Squash. Lots of thyme, rosemary, tarragon, cinnamon, star anise, also good time to try making some marmalades, anything nice, warm, and hearty.”